Mushroom Asiago Chicken (Printable)

Golden chicken breasts in a rich, creamy sauce with earthy mushrooms and aged Asiago cheese.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Seasoning & Coating

02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - ½ cup all-purpose flour

→ Fats

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

07 - 8 oz cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - 1 small shallot, finely chopped

→ Liquids

10 - ½ cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - ½ cup heavy cream

→ Cheese & Garnish

13 - ¾ cup freshly grated Asiago cheese
14 - 2 tbsp chopped fresh parsley

# How To Make:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and black pepper. Dredge each piece lightly in flour, shaking off excess coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Add remaining butter to the skillet. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until moisture releases and edges begin to brown. Stir in shallot and garlic; sauté 1 minute until fragrant.
04 - Pour white wine into the skillet, scraping up browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until slightly reduced. Add chicken broth and bring to a gentle simmer.
05 - Stir in heavy cream and grated Asiago cheese. Whisk continuously until cheese melts completely and sauce becomes smooth. Simmer for 2-3 minutes until slightly thickened.
06 - Return chicken breasts and accumulated juices to the skillet. Spoon sauce and mushrooms over the chicken. Simmer gently for 2-3 minutes until heated through. Garnish with fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The creamy sauce clings to every bite of chicken like a warm hug
  • It comes together in under an hour but tastes like you spent all day cooking
  • Leftovers reheat beautifully for tomorrows lunch
02 -
  • Don't rush the mushroom browning step, that deep color translates directly into flavor
  • Let the sauce cool slightly before serving, it thickens beautifully off the heat
03 -
  • Grate your Asiago fresh from a wedge, the pre-grated stuff has anti-caking agents that prevent smooth melting
  • Let the chicken rest for 5 minutes after cooking so the juices redistribute

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